[baking experience] the roaster Yang's baking curve of Yejafei red cherry coffee beans

How is the baking curve of Yejashafi coffee beans designed?

How to confirm the best time to bake coffee beans?

This question is actually about how to design the baking curve of coffee beans.

In fact, the best point in time will not be the basis for final judgment. It doesn't mean that your baking degree or quality will be the same when you are exactly a few minutes and seconds poached beans. It also involves the characteristics of raw coffee beans, the heating rate of coffee beans in the whole roasting process and so on. So for this problem, if I simplify and simplify, regardless of other factors, you can do this on how to judge the baking factor of chop bean time (this is a simplified version, assuming that you already know the characteristics of raw beans, the temperature recovery point is normal, firepower and other factors are given):

The first step is to make assumptions.

Based on your usual baking experience, make a rough baking prediction. For example, generally speaking, it is about:

When does it go into an explosion?

How long will the explosion last?

How long is it between the first explosion and the second explosion?

Second step sampling

After the start of the first explosion, 30s, 50s, 60s, 25%, 50%, 75%, 25%, 50%, 75%, 75%, 75%, 75%, 75%, 75%, 75%, 75%, 75%, 75%.

Take 11g samples each

The third step is cup test

Cup test the sampled sample to determine which range is most in line with your expectations.

And then you can judge it!

Note: in the actual operation, you may need to try many times, pay attention to a lot of details, rigorous recording habits and the spirit of exploration can be really effective.

Baking analysis

Yejia Xuefei body variety is a local native species, small grain species, the appearance is relatively round, the bean body is very small, mostly between 14 and 15 orders.

The color of Yirgacheffe Cherry Red Grade 1 raw beans is yellow and green, which is a typical color of sun-cured coffee, with uniform and plump particles and few defective beans.

Baking analysis

Beans with such a gorgeous flavor are certainly not suitable for deep baking, so the shallow slow roasting method of this coffee can best reflect its round and sweet, rich flower and fruit aromas.

This coffee has relatively small particles, moisture content, heat absorption in the baking process is also relatively large, the Mena reaction process is also relatively fast.

In the first baking, the temperature of my beans is relatively high. Before the coffee beans are dehydrated and yellowed, I use 160 firepower to ensure that there is enough heat to last until the first explosion, develop directly to the second explosion, and determine the development of the area line.

In the second, third and fourth baking, the same bean temperature of 200, the same firepower, in the baking process gradually reduce firepower as needed.

This stove is a shallow roast for quick frying:

Cup test:

Roast one: strawberry, raspberry, vanilla, honeydew, juicy

Baking curve 2: strawberries, raspberries, vanilla, honey, juice

Roast two: manguo, black brin, citrus juicy

Baking curve 3: mango, black brin, blueberry, citrus juice

Roast three: citrus juicy, cream

Baking curve 3: citrus juice, cream

Roaster Yangjia 600g semi-direct fire

Using quick-frying mode, the furnace temperature is 200 degrees Celsius into the pan, the throttle is set at 3.5 degrees Celsius and the firepower is adjusted to 160 degrees after 1 minute, the throttle is unchanged, the firepower is adjusted once at 148 degrees, it is reduced to 130 degrees, baked to 5: 03 ", the temperature is 151 degrees, the bean table turns yellow, the smell of grass disappears completely, dehydration is completed, the firepower is adjusted to 105 degrees, and the throttle is opened to 4 degrees.

In the 8th minute, ugly wrinkles and black markings appear on the bean table, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen clearly to the sound of the explosion point, start to explode at 9: 07 ", adjust the firepower to 70 degrees, and the throttle is fully open (the firepower should not be so small as to be free of bursting sound). Put the pot at 194 degrees.

The dry aroma of Yejassefi is full of fruit, with strong aromas of dried fruit, strawberry, mango and apricot jam.

Wet fragrance is like sweet syrup, like sticky apricot juice, wrapped in plain honey or chocolate. The entrance is not strong, the mellow thickness is medium, the sour taste is not obvious, but it is lively and bright, like fruit black tea.

04 | Cooking analysis

The flavor of Yejia Xuefei

Cooking method

As for the way of brewing, hand brewing and siphon brewing are the best. When you grind the beans, you can smell the sweet smell of the sun fruit.

Gentle and delicate, sweet and lovely. Yega Chuefei exudes an extremely complex aroma and shows an extremely excellent taste that is difficult to describe.

First cooking: V60 filter cup, 15g powder, water temperature 90 degrees, grinding 4, ratio of water to powder close to 1:15

31 grams of water is steamed for 29s

Segment: water injection to 99ml cut off, slow water injection to 230ml

31-99-100

Palate: strawberry fruit is sour, with astringent tail and mixed taste.

Adjust the grinding degree from 4 to 3.5 (fine) and lower the water temperature.

Second cooking (modified): V60 filter cup, 15g powder, water temperature 86 degrees, grinding 3.5

The ratio of water to powder is close to 1:15

27 grams of water is steamed for 28s.

Section: 27-105-88, time is 1:50 (steaming starts)

Palate: smooth, thicker flavor, layered, enhanced sweetness of fermented berries

The flavor of the fermented wine of wet ripe berries makes people not believe that this is Yega Chuefei, but this kind of wet fragrance is not very popular. But from the extremely smooth entrance to the delicate mellow thickness, the sour and sweet appearance of ripe fruit is really amazing, more sweet than any Yega I have ever drunk before. Yu Yun's performance is also quite good, worthy of the "fruit bomb", which can basically guarantee that the mouth can still feel sweet for half an hour after drinking.

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